The sweet and flaky pastry that is rugelach has captured the hearts of many. These delicious triangles, filled with a variety of ingredients from classic cream cheese to decadent chocolate hazelnut, are perfect for any occasion. Whether you’re looking for a simple snack or a show-stopping dessert, rugelach has got you covered.
In this article, we’ll be sharing 20 mouth-watering rugelach recipes that are sure to impress your friends and family. From classic flavors like cinnamon sugar and apricot walnut, to more unique combinations like strawberry cheesecake and gingerbread, there’s something for everyone on this list. So grab a cup of coffee, get comfortable, and let’s dive in!
Classic Cream Cheese Rugelach
These flaky, buttery pastry triangles are filled with a tangy cream cheese filling and topped with a sweet brown sugar and cinnamon mixture. A perfect treat for any occasion.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1 cup cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 2 cups all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon cinnamon
– 1/2 cup brown sugar
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine butter and cream cheese. Beat until smooth.
3. Gradually add granulated sugar, salt, and flour. Mix until a dough forms.
4. Divide dough into 8-10 pieces. Roll each piece into a ball and then flatten slightly.
5. Place a spoonful of the brown sugar and cinnamon mixture onto one half of the dough, leaving a 1/2-inch border around edges.
6. Fold other half of dough over filling to form a triangle. Press edges together to seal.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Chocolate Hazelnut Rugelach
These flaky pastry triangles are filled with a decadent mixture of melted chocolate, hazelnuts, and brown sugar, making them the perfect treat for any occasion.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup semisweet chocolate chips
– 1/4 cup chopped hazelnuts
– 1 tablespoon brown sugar
– 1 egg, beaten (for brushing pastry)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into triangles, cutting from the top of the triangle down to the bottom edge.
3. In a small bowl, mix together chocolate chips, hazelnuts, and brown sugar.
4. Place a spoonful of the chocolate-hazelnut mixture onto the center of each pastry triangle.
5. Brush edges with beaten egg and fold triangles in half over filling. Press edges to seal.
6. Brush tops with remaining egg wash and sprinkle with confectioners’ sugar.
7. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Apricot Walnut Rugelach
This classic Jewish pastry gets a delicious twist with the addition of sweet apricots and crunchy walnuts, perfect for a brunch or snack.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup chopped fresh apricots
– 1/4 cup chopped walnuts
– 2 tablespoons granulated sugar
– 1 tablespoon honey
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together apricots, walnuts, sugar, and honey.
4. Place the mixture in the center of the pastry, leaving a 1-inch border around it.
5. Brush edges with beaten egg for sealing.
6. Fold pastry over the filling to form a triangle or square shape, pressing edges to seal.
7. Place on prepared baking sheet, leaving about 1 inch between each rugelach.
8. Brush tops with remaining egg wash and sprinkle with confectioners’ sugar.
9. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Cinnamon Sugar Rugelach
These buttery, flaky pastries are infused with the warmth of cinnamon and sugar, making them a perfect treat for any occasion. This simple recipe yields a batch of delicious rugelach that’s sure to please.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup granulated sugar
– 2 tablespoons ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, softened
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together sugar and cinnamon.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Sprinkle the cinnamon-sugar mixture evenly over the pastry, leaving a 1-inch border around edges.
5. Fold the edges up over the filling, then roll the rugelach into a tight cylinder.
6. Place the rugelach seam-side down on the prepared baking sheet and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Raspberry Almond Rugelach
This sweet and savory pastry combines the flavors of fresh raspberries, toasted almonds, and a hint of orange zest to create a delicious treat perfect for breakfast or a snack.
Ingredients:
– 1 package puff pastry, thawed
– 1 cup fresh raspberries
– 1/2 cup sliced almonds
– 2 tablespoons granulated sugar
– 1 tablespoon orange zest
– 1 egg, beaten (for brushing)
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together raspberries, almonds, and granulated sugar.
4. Spread the raspberry mixture evenly over the center of the pastry, leaving a 1-inch border around edges.
5. Fold edges of pastry up over filling, pressing gently to seal.
6. Brush tops with beaten egg for glaze.
7. Bake for 25-30 minutes or until golden brown.
8. Dust with confectioners’ sugar (optional).
Pumpkin Spice Rugelach
Celebrate the flavors of fall with this sweet and savory pumpkin spice rugelach, perfect for snacking or serving at your next gathering.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Spread the pumpkin mixture evenly over the center of the dough, leaving a 1-inch border on both sides.
3. Fold the edges of the dough up over the filling, pressing gently to seal. Use a knife or pastry brush to create a decorative edge.
4. Bake for 25-30 minutes, or until golden brown. Allow to cool before serving.
Cooking Time: 25-30 minutes
Salted Caramel Rugelach
Elevate your pastry game with this sweet and savory twist on the classic rugelach. Flaky dough filled with a rich salted caramel filling, topped with crunchy sea salt – it’s a match made in heaven!
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 2 tablespoons light brown sugar
– 1/4 teaspoon sea salt
– 1/2 cup salted caramel sauce (homemade or store-bought)
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into squares, about 3 inches per side.
3. In a small bowl, mix together softened butter, granulated sugar, and brown sugar.
4. Place a spoonful of salted caramel sauce in the center of each square, leaving a 1/2-inch border around edges.
5. Fold dough over filling to form triangles or squares, pressing edges to seal. Brush with beaten egg for a golden glaze.
6. Bake for 20-22 minutes or until golden brown.
Cooking Time: 20-22 minutes
Lemon Blueberry Rugelach
This refreshing rugelach combines the brightness of lemon and the sweetness of blueberries, perfect for a springtime treat or a brunch gathering.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup fresh blueberries
– 1 tablespoon unsalted butter, melted
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together sugar and lemon juice.
3. Roll out puff pastry on a lightly floured surface to about 1/8 inch thickness. Brush with melted butter.
4. Sprinkle sugar mixture evenly over the dough, leaving a 1-inch border around edges.
5. Top with blueberries.
6. Fold edges of dough up over filling, pressing gently to seal.
7. Cut into triangles or shapes and place on prepared baking sheet.
8. Bake for 20-25 minutes, or until golden brown.
9. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Apple Cinnamon Rugelach
This sweet and savory pastry combines the warmth of cinnamon with the crunch of apples, perfect for a cozy fall treat. Flaky dough wraps around a filling of tender apple pieces, creating a delightful snack or dessert.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup chopped fresh apple (such as Granny Smith)
– 2 tablespoons granulated sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup confectioners’ sugar
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together apple, sugar, cinnamon, and salt. Place the mixture along the center of the dough, leaving a 1-inch border on either side.
4. Fold the dough over the filling, pressing gently to seal. Use a knife or pastry brush to create a decorative edge.
5. Brush with egg wash and sprinkle with confectioners’ sugar.
6. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Peanut Butter Chocolate Rugelach
Rugelach, a traditional Jewish pastry, gets a decadent upgrade with the addition of peanut butter and chocolate. These flaky, nutty, and indulgent treats are perfect for satisfying your sweet tooth.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup creamy peanut butter
– 1/4 cup confectioners’ sugar
– 1/4 cup semisweet chocolate chips
– 1 tablespoon unsalted butter, melted
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix peanut butter and confectioners’ sugar until smooth.
3. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
4. Spread the peanut butter mixture evenly over the center of the pastry, leaving a 1-inch border.
5. Sprinkle chocolate chips over the peanut butter layer.
6. Fold the edges of the pastry up over the filling, pressing gently to seal.
7. Brush with melted butter and cut into triangles or squares.
8. Bake for 20-25 minutes, or until golden brown.
9. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Maple Pecan Rugelach
Elevate your snack game with these buttery, flaky pastry triangles filled with a rich maple-pecan mixture. Perfect for breakfast, brunch, or as a sweet treat any time of day.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup pure maple syrup
– 1/4 cup chopped pecans
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together maple syrup, sugar, and salt until well combined. Stir in chopped pecans and vanilla extract.
3. Roll out puff pastry to a thickness of about 1/8 inch. Cut into 16 equal pieces.
4. Spoon a small amount of the maple-pecan mixture onto one half of each piece. Fold the other half over to form a triangle, pressing edges to seal.
5. Place triangles on prepared baking sheet, leaving about 1 inch of space between each.
6. Bake for 20-25 minutes or until golden brown. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Cherry Vanilla Rugelach
These buttery, flaky pastry triangles are filled with a sweet and tangy cherry vanilla filling, perfect for a snack or dessert. This recipe makes about 24 rugelach.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1/2 cup cherry jam
– 1 tablespoon vanilla extract
– 1/4 teaspoon salt
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to about 1/8 inch thickness.
3. In a small bowl, mix together granulated sugar, confectioners’ sugar, and salt.
4. Spread cherry jam over the center of the pastry, leaving a 1-inch border around edges. Sprinkle with vanilla extract and sugar mixture.
5. Fold edges of pastry up over filling to form triangles. Brush tops with beaten egg for glaze.
6. Place rugelach on prepared baking sheet, leaving about 1 inch between each triangle.
7. Bake for 20-25 minutes or until golden brown.
Matcha White Chocolate Rugelach
These flaky, buttery pastries are infused with the bright green tea flavor of matcha and the richness of white chocolate. Perfect for a sweet treat or as a unique dessert offering.
Ingredients:
– 1 package puff pastry, thawed
– 2 tablespoons matcha powder
– 1 cup white chocolate chips
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together matcha powder and sugar.
4. Sprinkle the matcha mixture evenly over the pastry, leaving a 1-inch border around edges.
5. Melt white chocolate chips in a double boiler or microwave-safe bowl. Stir until smooth.
6. Spoon melted white chocolate over the matcha mixture, spreading to edges of pastry.
7. Roll up pastry tightly and cut into 8 equal pieces. Place on prepared baking sheet, leaving space between each rugelach.
8. Brush tops with beaten egg for a golden glaze.
9. Bake for 20-22 minutes or until golden brown.
Cooking Time: 20-22 minutes
Toasted Coconut Rugelach
Elevate your snack game with this sweet and indulgent rugelach, infused with the warmth of toasted coconut. Perfect for a quick treat or as a unique addition to your holiday gatherings.
Ingredients:
– 1 package puff pastry, thawed
– 1/4 cup shredded coconut
– 2 tablespoons unsalted butter, melted
– 1 tablespoon granulated sugar
– 1/2 teaspoon vanilla extract
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together toasted coconut and melted butter until well combined.
3. Roll out puff pastry on a floured surface to desired thickness.
4. Spread the coconut mixture evenly over the center of the pastry, leaving a 1/2-inch border around edges.
5. Fold edges inward, then roll up tightly into a log shape.
6. Place seam-side down on baking sheet and bake for 20-25 minutes or until golden brown.
7. Allow to cool before slicing and serving. Dust with confectioners’ sugar for added flair.
Cooking Time: 20-25 minutes
Fig and Honey Rugelach
Rugelach, a classic Jewish pastry, gets a sweet twist with the addition of caramelized figs and drizzled honey. This dessert is perfect for a special occasion or as a unique treat.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup fig jam
– 1/4 cup chopped dried figs
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together fig jam and chopped dried figs.
4. Spread the fig mixture evenly over the center of the pastry, leaving a 1-inch border.
5. Fold the edges of the pastry up over the filling, then roll into a tight log.
6. Cut into 12 equal pieces.
7. Place on a baking sheet lined with parchment paper, leaving about 1 inch of space between each rugelach.
8. Brush with beaten egg for a golden glaze.
9. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Orange Cranberry Rugelach
This recipe combines the sweet and tangy flavors of orange and cranberries with the flaky, buttery goodness of rugelach. Perfect for a holiday treat or snack.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup orange marmalade
– 1/4 cup fresh cranberries, chopped
– 1 tablespoon granulated sugar
– 1/4 teaspoon salt
– 1/2 cup confectioners’ sugar
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to about 1/8 inch thickness.
3. Spread orange marmalade over the center of the dough, leaving a 1-inch border around edges.
4. Sprinkle cranberries and granulated sugar evenly over the marmalade.
5. Fold edges of dough up over filling, pressing gently to seal.
6. Brush with beaten egg for glaze.
7. Bake for 25-30 minutes or until golden brown.
Banana Nutella Rugelach
Rugelach, a classic Jewish pastry, gets a delicious upgrade with the addition of ripe bananas and rich Nutella. This indulgent treat is perfect for brunch or a sweet snack.
Ingredients:
– 1 package of puff pastry, thawed
– 2 ripe bananas, sliced
– 2 tbsp Nutella
– 1/4 cup granulated sugar
– 1/4 tsp salt
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Spread Nutella evenly over the center of the dough, leaving a 1-inch border on either side.
4. Arrange banana slices on top of the Nutella.
5. Fold the edges of the dough up over the filling, pressing gently to seal.
6. Brush with beaten egg for a golden glaze.
7. Bake for 25-30 minutes or until golden brown.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 25-30 minutes
Strawberry Cheesecake Rugelach
This recipe combines the flaky pastry of traditional rugelach with the creamy sweetness of strawberry cheesecake. The result is a unique and delicious treat that’s perfect for dessert or as a snack.
Ingredients:
– 1 package puff pastry, thawed
– 1 cup strawberries, hulled and sliced
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1 egg, beaten
– 1 tablespoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
2. In a bowl, mix together cream cheese, granulated sugar, and vanilla extract until smooth. Fold in sliced strawberries.
3. Spoon the cheesecake mixture onto one half of the pastry, leaving a 1/2-inch border around edges.
4. Fold the other half of the pastry over the filling to form a triangle or rectangle shape. Press edges to seal.
5. Brush tops with beaten egg and sprinkle with confectioners’ sugar.
6. Bake for 25-30 minutes or until golden brown.
Gingerbread Rugelach
This sweet and spicy treat combines the classic Jewish pastry rugelach with the comforting flavors of gingerbread, perfect for a cozy holiday gathering or as a unique dessert to impress your friends.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 2 large eggs
– 1 tablespoon molasses
– 1 teaspoon vanilla extract
– Sesame seeds or chopped nuts for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, cinnamon, and ginger.
3. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs, molasses, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients; mix until a dough forms.
5. Divide dough into 8 equal pieces. Roll each piece into a ball and flatten slightly into an oval shape.
6. Place on prepared baking sheet, leaving about 1 inch of space between each rugelach.
7. Bake for 18-20 minutes or until golden brown. Cool completely before serving.
Cooking Time: 18-20 minutes
Pistachio Rose Rugelach
This recipe combines the classic Jewish pastry with the exotic flavors of Middle Eastern cuisine, resulting in a unique and delicious treat. The pistachios and rose petal jam add a delightful crunch and sweetness to the buttery rugelach dough.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup chopped fresh pistachios
– 1/4 cup rose petal jam
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Sprinkle pistachios and sugar evenly over the dough, leaving a 1-inch border around edges.
3. Drizzle rose petal jam over the pistachios and sugar.
4. Fold edges of pastry up over filling, then roll into a tight log shape.
5. Cut into 12 equal pieces and place on prepared baking sheet.
6. Brush tops with beaten egg and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in a world of flavors with these 20 delicious rugelach recipes! From classic cream cheese to decadent chocolate hazelnut, and from fruity apricot walnut to sweet pumpkin spice, there’s a rugelach recipe for every occasion. Whether you’re looking for a breakfast treat, a dessert to impress, or a snack to satisfy your cravings, this collection of recipes has got you covered. With flavors like salted caramel, lemon blueberry, and peanut butter chocolate, you’ll never get bored with the same old recipe again. So go ahead, try something new, and indulge in the deliciousness of rugelach!
Leave a Reply